Already in the 1950s Caldofreddo was served in San Vito Lo Capo in the first bars of the small seaside village.
Probably a Sicilian revision of some American specialty discovered by the first people from San Vito who had emigrated to the United States.
Easy to remember, its name keeps its promise and offers a unique tasting experience... lots of good ice cream warmed by chocolate that smells of rum. Do you want to try doing it at home?...


Ingredients for 4 people

  • 600 g Favorite flavor ice cream
  • 200 ml Whipped Cream
  • 100 g Dark chocolate
  • q.s. Rum
  • 2 Brioches
  • 2 Spoons of milk


To obtain a good Caldofreddo you must first prepare the chocolate. Choose an excellent dark chocolate and break it into pieces in a saucepan, melt it in a bain-marie, adding some milk.
Once the chocolate has melted, mix it vigorously with a wooden spoon until it reaches a creamy consistency. Keep it warm.

Cut small brioches in half, widthwise, place them in a bowl and lightly soak them in rum (do the same thing with the biscuit or sponge cake).
At this point, place a generous layer of whipped cream on top of the brioche, then the ice cream of your choice (coffee, chocolate, hazelnut, kiss or pistachio...) level it with the back of a spoon and then place the other half of the brioche on top (always soaked in rum), deposit a further layer of ice cream and top with the cream again.

Then cover everything with a cascade of hot dark chocolate and perhaps enjoy with some typical almond biscuits


Nutritional tab

  • Calories kcal: 600

More recipes